Professional Documents
Culture Documents
TR Commercial Cooking NC III
TR Commercial Cooking NC III
REGULATIONS
COMMERCIAL COOKING
NCIII
________________________
TOURISM SECTOR
(HOTELS AND RESTAURANTS)
TOURISM SECTOR
(HOTELS AND RESTAURANTS)
Page No.
ACKNOWLEDGMENTS 109
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TR – Commercial Cooking NCIII Promulgated April 2007
TRAINING REGULATIONS FOR
COMMERCIAL COOKING NC III
TRS512345 Plan and prepare food for ala carte and buffets
TRS512346 Plan and control menu-based catering
TRS512347 Organize bulk cooking operations
TRS512348 Prepare pates and terrines
TRS512349 Plan, prepare and display a buffet
TRS512350 Select, prepare and serve specialized food items
TRS512351 Select, prepare and serve specialty cuisines
TRS512352 Monitor catering revenue and costs
TRS512353 Establish and maintain quality control
TRS512354 Apply cook-chill-freeze production processes
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TR – Commercial Cooking NCIII Promulgated April 2007
A person who has achieved this Qualification is competent to be a:
Chef de Partie
Head Chef
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TR – Commercial Cooking NCIII Promulgated April 2007
SECTION 2 COMPETENCY STANDARDS
This section details the contents of the basic, common and core units of
competency required in Commercial Cooking NC III.
BASIC COMPETENCIES
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RANGE OF VARIABLES
VARIABLE RANGE
1. Methods of May include but not limited to:
communication
1.1. Non-verbal gestures
1.2. Verbal
1.3. Face to face
1.4. Two-way radio
1.5. Speaking to groups
1.6. Using telephone
1.7. Written
1.8. Internet
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
competency 1.1. Dealt with a range of communication/information at
one time
1.2. Made constructive contributions in workplace issues
1.3. Sought workplace issues effectively
1.4. Responded to workplace issues promptly
1.5. Presented information clearly and effectively written
form
1.6. Used appropriate sources of information
1.7. Asked appropriate questions
1.8. Provided accurate information
2. Underpinning 2.1. Organization requirements for written and electronic
knowledge communication methods
2.2. Effective verbal communication methods
3. Underpinning 3.1. Organize information
skills 3.2. Understand and convey intended meaning
3.3. Participate in variety of workplace discussions
3.4. Comply with organization requirements for the use
of written and electronic communication methods
4. Resource The following resources MUST be provided:
implications 4.1. Variety of Information
4.2. Communication tools
4.3. Simulated workplace
5. Method of Competency may be assessed through:
assessment 5.1. Competency in this unit must be assessed through
5.2. Direct Observation
5.3. Interview
6. Context of 6.1. Competency may be assessed in the workplace or in
assessment simulated workplace environment
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY : LEAD SMALL TEAMS
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to lead small teams including setting and
maintaining team and individual performance
standards.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Provide team 1.1. Work requirements are identified and
leadership presented to team members
1.2. Reasons for instructions and requirements are
communicated to team members
1.3. Team members’ queries and concerns are
recognized, discussed and dealt with
2. Assign responsibilities 2.1. Duties, and responsibilities are allocated
having regard to the skills, knowledge and
aptitude required to properly undertake the
assigned task and according to company
policy
2.2. Duties are allocated having regard to individual
preference, domestic and personal
considerations, whenever possible
3. Set performance 3.1. Performance expectations are established
expectations for team based on client needs and according to
members assignment requirements
3.2. Performance expectations are based on
individual team members duties and area of
responsibility
3.3. Performance expectations are discussed and
disseminated to individual team members
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PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
4. Supervise team 4.1. Monitoring of performance takes place
performance against defined performance criteria and/or
assignment instructions and corrective action
taken if required
4.2. Team members are provided with feedback,
positive support and advice on strategies to
overcome any deficiencies
4.3. Performance issues which cannot be rectified
or addressed within the team are referenced to
appropriate personnel according to employer
policy
4.4. Team members are kept informed of any
changes in the priority allocated to assignments
or tasks which might impact on client/customer
needs and satisfaction
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RANGE OF VARIABLES
VARIABLE RANGE
5.5. Safety
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EVIDENCE GUIDE
1. Critical aspects Assessment requires evidence that the candidate:
of competency 1.1. Maintained or improved individuals and/or team
performance given a variety of possible scenario
1.2. Assessed and monitored team and individual
performance against set criteria
1.3. Represented concerns of a team and individual to
next level of management or appropriate specialist
and to negotiate on their behalf
1.4. Allocated duties and responsibilities, having regard to
individual’s knowledge, skills and aptitude and the
needs of the tasks to be performed
1.5. Set and communicated performance expectations for
a range of tasks and duties within the team and
provided feedback to team members
2. Underpinning 2.1. Company policies and procedures
knowledge 2.2. Relevant legal requirements
2.3. How performance expectations are set
2.4. Methods of Monitoring Performance
2.5. Client expectations
2.6. Team member’s duties and responsibilities
3. Underpinning 3.1. Communication skills required for leading teams
skills 3.2. Informal performance counseling skills
3.3. Team building skills
3.4. Negotiating skills
4. Resource The following resources MUST be provided:
implications 4.1. Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2. Materials relevant to the proposed activity or task
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5. Methods of Competency may be assessed through:
assessment 5.1. Direct observations of work activities of the individual
member in relation to the work activities of the group
5.2. Observation of simulation and/or role play involving
the participation of individual member to the
attainment of organizational goal
5.3. Case studies and scenarios as a basis for discussion
of issues and strategies in teamwork
6. Context of 6.1. Competency assessment may occur in workplace or
assessment any appropriately simulated environment
6.2. Assessment shall be observed while task are being
undertaken whether individually or in-group
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UNIT OF COMPETENCY: DEVELOP AND PRACTICE NEGOTIATION SKILLS
UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes
required to collect information in order to negotiate to a
desired outcome and participate in the negotiation.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Plan negotiations 1.1 Information on preparing for negotiation is
identified and included in the plan
1.2 Information on active listening is identified and
included in the plan
1.3 Information on different questioning techniques is
identified and included in the plan
1.4 Information is checked to ensure it is correct and up-
to- date
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
VARIABLE RANGE
1. Preparing for May include but not limited to:
negotiation
1.1 Background information on other parties to the
negotiation
1.2 Good understanding of topic to be negotiated
1.3 Clear understanding of desired outcome/s
1.4 Personal attributes
1.1 self awareness
1.2 self esteem
1.3 objectivity
1.4 empathy
1.5 respect for others
1.5 Interpersonal skills
1.5.1 listening/reflecting
1.5.2 non verbal communication
1.5.3 assertiveness
1.5.4 behavior labeling
1.5.5 testing understanding
1.5.6 seeking information
1.5.7 self disclosing
1.6 Analytic skills
1.6.1 observing differences between content
and process
1.6.2 identifying bargaining information
1.6.3 applying strategies to manage process
1.6.4 applying steps in negotiating process
1.6.5 strategies to manage conflict
1.6.6 steps in negotiating process
1.6.7 options within organization and
externally for resolving conflict
2. Non verbal May include but not limited to:
environments
2.1 Friendly reception
2.2 Warm and welcoming room
2.3 Refreshments offered
2.4 Lead in conversation before negotiation begins
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VARIABLE RANGE
3. Active listening May include but not limited to:
3.1 Attentive
3.2 Don’t interrupt
3.3 Good posture
3.4 Maintain eye contact
3.5 Reflective listening
4. Questioning May include but not limited to:
techniques
4.1 Direct
4.2 Indirect
4.3 Open-ended
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EVIDENCE GUIDE
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UNIT OF COMPETENCY : SOLVE PROBLEMS RELATED TO WORK
ACTIVITIES
UNIT CODE : 500311112
UNIT DESCRIPTOR : This unit of competencies covers the knowledge, skills
and attitudes required to solve problems in the
workplace including the application of problem solving
techniques and to determine and resolve the root
cause of problems.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Identify the problem 1.1. Variances are identified from normal operating
parameters; and product quality
1.2. Extent, cause and nature are of the problem
are defined through observation, investigation
and analytical techniques
1.3. Problems are clearly stated and specified
2. Determine 2.1. Possible causes are identified based on
fundamental causes experience and the use of problem solving
of the problem tools / analytical techniques.
2.2. Possible cause statements are developed
based on findings
2.3. Fundamental causes are identified per results
of investigation conducted
3. Determine corrective 3.1. All possible options are considered for
action resolution of the problem
3.2. Strengths and weaknesses of possible options
are considered
3.3. Corrective actions are determined to resolve
the problem and possible future causes
3.4. Action plans are developed identifying
measurable objectives, resource needs and
timelines in accordance with safety and
operating procedures
4. Provide 4.1. Report on recommendations are prepared
recommendation/s to 4.2. Recommendations are presented to
manager appropriate personnel.
4.3. Recommendations are followed-up, if required
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RANGE OF VARIABLES
VARIABLE RANGE
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EVIDENCE GUIDE
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3. Underpinning 3.1. Using range of formal problem solving techniques
skills
3.2. Identifying and clarifying the nature of the problem
3.3. Devising the best solution
3.4. Evaluating the solution
3.5. Implementation of a developed plan to rectify the
problem
4. Resource 4.1. Assessment will require access to an operating plant
implications over an extended period of time, or a suitable
method of gathering evidence of operating ability
over a range of situations. A bank of scenarios /
case studies / what ifs will be required as well as
bank of questions which will be used to probe the
reason behind the observable action.
5. Method of Competency may be assessed through:
assessment
5.1. Case studies on solving problems in the workplace
5.2. Observation
The unit will be assessed in a holistic manner as is
practical and may be integrated with the assessment of
other relevant units of competency. Assessment will occur
over a range of situations, which will include disruptions to
normal, smooth operation. Simulation may be required to
allow for timely assessment of parts of this unit of
competency. Simulation should be based on the actual
workplace and will include walk through of the relevant
competency components.
6. Context of 6.1. In all workplace, it may be appropriate to assess this
assessment unit concurrently with relevant teamwork or
operation units.
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UNIT OF COMPETENCY: USE MATHEMATICAL CONCEPTS AND
TECHNIQUES
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required in the application of mathematical concepts
and techniques.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Identify mathematical 1.1 Problem areas are identified based on given
tools and techniques to condition
solve problem 1.2 Mathematical techniques are selected based
on the given problem
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
VARIABLE RANGE
1. Mathematical techniques May include but are not limited to:
1.1 Four fundamental operations
1.2 Measurements
1.3 Use/Conversion of units of measurements
1.4 Use of standard formulas
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EVIDENCE GUIDE
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UNIT OF COMPETENCY: USE RELEVANT TECHNOLOGIES
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
VARIABLE RANGE
1. Technology May include but are not limited to:
1.1 Office technology
1.2 Industrial technology
1.3 System technology
1.4 Information technology
1.5 Training technology
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EVIDENCE GUIDE
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COMMON COMPETENCIES
UNIT DESCRIPTOR : This unit covers the knowledge, skills, behavior and
motivations required to develop staff rosters. This role
may be carried out by operational supervisors and
managers.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1 Develop and implement 1.1 Rosters are developed in accordance with
staff rosters company agreements and wage budgets.
1.2 Operational efficiency and customer service levels
are maximized while wage costs are minimized in
roster development.
1.3 Duties are combined where appropriate to ensure
effective use of staff.
1.4 The available skills base is utilized appropriately to
roster the most effective mix of staff and to meet
different operational requirements.
1.5 Rosters are presented in required formats to
ensure clarity of information in accordance with
company standards.
1.6 Rosters are communicated to appropriate
colleagues within designated timelines.
2. Maintain staff records 2.1 Time sheets and other documentation are
completed accurately and within designated
timelines.
2.2 Staff records are updated accurately and
maintained or stored in accordance with
establishment procedures.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
VARIABLE RANGE
1. Rosters May be for but are not limited to:
1.1 An individual department
1.2 A whole establishment
1.3 A specific project
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EVIDENCE GUIDE
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY : CONTROL AND ORDER STOCK
UNIT DESCRIPTOR : This unit covers the knowledge, skills, behavior and
motivations required to control and order stock in a
range of hospitality establishments. This role is
generally carried out by supervisors and team
leaders.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Maintain stock levels 1.1 Stock levels are monitored and maintained
and records according to company requirements.
1.2 Stock security is monitored and systems are
adjusted as required.
1.3 Stock reorder cycles are monitored and adjusted
as required.
1.4 Colleagues are informed of their individual
responsibilities in regard to the reordering of stock.
1.5 Records of stock storage and movement are
maintained in accordance with company
procedures.
1.6 Stock performance is monitored and fast/slow-
selling items are identified and reported in
accordance with company procedures.
2. Process stock orders 2.1 Orders for stock are processed accurately and in
accordance with company procedures.
2.2 Stock levels are maintained and recorded
ensuring information is complete, correct and
current.
2.3 Incoming stock is checked against purchase and
supply agreements and all necessary details are
recorded.
3. Minimize stock losses 3.1 Stock losses are identified and recorded
according to company procedures.
3.2 Losses are reported in accordance with company
procedures.
3.3 Avoidable losses are identified and reasons
behind these losses are established.
3.4 Solutions to loss situations are recommended and
related procedures are implemented to prevent
future avoidable losses.
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4. Follow-up orders 4.1 The delivery process is monitored to ensure
agreed deadlines are met.
4.2 Continuity of supply is ensured by liaising with
colleagues and suppliers.
4.3 Routine supply problems are followed up or
referred to the appropriate person in accordance
with company policy.
4.4 Stock is distributed to agreed locations.
5. Organize and 5.1 Stocks are organized at appropriate intervals
administer stocks according to company policy and procedures.
5.2 Stocktaking responsibilities are allocated to staff.
5.3 Accurate stock reports are produced within
designated timelines.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
VARIABLE RANGE
1.1 Food
1.2 Beverages
1.4 Linen
1.5 Stationery
2.4 Theft
2.5 Overstocking
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EVIDENCE GUIDE
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6. Context for 6.1 Competency assessment may occur in workplace or
Assessment any appropriately simulated environment
6.2 Assessment shall be observed while tasks are being
undertaken whether individually or in a group
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY : TRAIN SMALL GROUPS
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Prepare for trainings 1.1 Specific training needs are identified and
confirmed through consultation with appropriate
personnel.
1.2 Training objectives are matched to identify
competency development needs.
1.3 Training approaches are planned and
documented.
2. Deliver training 1.1 Training is conducted in a safe and accessible
environment.
1.2 Training delivery methods appropriate to the
participant(s) needs, trainer availability, location
and resources are selected.
1.3 Strategies and techniques which facilitate the
learning process are employed.
1.4 Training objectives, sequence of activities and
assessment processes are discussed with training
participant(s).
1.5 Systematic approach to training is undertaken to
meet specific needs of training participant(s).
3. Provide opportunities for 1.1 Practice opportunities are provided to ensure that
the participants achieve the components of
practice competency.
1.2 Variety of methods for encouraging learning is
implemented to meet the individual needs of
participants.
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4. Review training 1.1 Participants are encouraged to self evaluate
performance and areas for improvement are
identified.
1.2 Participants” readiness for assessment is
monitored and assistance is provided with the
collection of evidence for satisfactory
performance.
1.3 Training is evaluated against objectives in the
context of self-assessment, participant feedback,
supervisor comments and measurements.
1.4 Training details are recorded according to
enterprise and legislative requirements.
1.5 Results of evaluation are utilized to guide further
training.
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RANGE OF VARIABLES
VARIABLE RANGE
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TR – Commercial Cooking NCIII Promulgated April 2007
EVIDENCE GUIDE
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required
to manage business relationships with customers or
suppliers within a tourism or hospitality context. It
focuses on the relationship building and negotiation
skills.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Establish and conduct 1.1 Relationships are established within the
business relationships appropriate cultural context in a manner that
promotes goodwill and trust between the
enterprise, its customers and suppliers.
1.2 Trust and respect are built in business
relationships through use of effective
communication skills and techniques
1.3 Opportunities to maintain regular contact with
customers and suppliers are identified and taken
up.
2. Conduct negotiations 2.1 Negotiations are conducted in a business-like
and professional manner within the relevant
cultural context.
2.2 Negotiations are conducted in the context of the
current enterprise marketing focus.
2.3 Benefits for all parties in the negotiation are
maximized through use of established techniques
and in the context of establishing long term
relationships.
2.4 Feedback and input from colleagues are
incorporated into the negotiation.
2.5 The results of negotiations are communicated to
appropriate colleagues and stakeholders within
the appropriate timeframes.
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3. Make formal business 3.1 Agreements are confirmed in writing using formal
agreements contracts and in accordance to enterprise
requirements.
3.2 Appropriate approvals for all aspects of formal
agreements are checked and obtained in
accordance with enterprise procedures.
3.3 The need for specialist advice in the development
of contracts is identified and sought where
appropriate.
4.Foster and maintain 4.1 Information needed to maintain sound business
business relationships relationships are pro-actively sought, reviewed and
acted upon.
4.2 Agreements are honored within the scope of
individual responsibility.
4.3 Adjustments to agreements are made in
consultation with the customer/supplier and
information are shared with appropriate colleagues.
4.4 Relationships are nurtured through regular contact.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
VARIABLE RANGE
May include but not limited to:
1. Business relationships
1.1 Customers
1.2 Suppliers
1.3 Government agencies
1.4 Concessionaires
May include but not limited to:
2. Opportunities
2.1 Informal social occasions
2.2 Industry functions
2.3 Association membership
2.4 Co-operative promotions
2.5 Program of regular telephone contact
May include but not limited to:
3. Negotiations
3.1 Corporate accounts
3.2 Service contacts
3.3 Agency agreements
3.4 Venue contracts
3.5 Rate negotiations
3.6 Marketing agreements
3.7 Preferred product agreements
4.1. May include but not limited to:
4. Techniques
4.2. Identification of goals, limits
4.3. Clarification of needs of all parties
4.4. Identifying points of agreement and points of
difference
4.5. Preparatory research of facts
4.6. Active listening and questioning
4.7. Non-verbal communication techniques
4.8. Appropriate language
4.9. Bargaining
4.10. Developing options
4.11. Confirming agreements
4.12. Appropriate cultural behavior
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EVIDENCE GUIDE
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CORE COMPETENCIES
UNIT OF COMPETENCY: PLAN AND PREPARE FOOD FOR ALA CARTE &
BUFFETS
UNIT DESCRIPTOR : This unit deals with the knowledge, skills, behavior and
motivations required to plan and prepare foods for ala
carte and buffet situations.
PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
1. Plan ala carte and buffet items 1.1 The ala carte and buffet is planned
according to enterprise and/or customer
requirements.
1.2 Appropriate food items are selected
according to season, budget, occasion
and customer requirements.
1.3 Food cost is calculated in accordance with
budget and reporting requirements
1.4 Layout and display of the buffet are
planned, in accordance with the type of
food, occasion and desired theme.
1.5 Buffet centerpieces & decoration are
designed organized and produced
according to enterprise procedures.
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PERFORMANCE CRITERIA
ELEMENT Bold and italicized terms are elaborated in the
Range of Variables
2. Prepare, produce and present 2.1 Appropriate methods of cookery are
foods for ala carte and buffets used to prepare meats, poultry, seafood
and other foods for ala carte and buffets.
2.2 Buffet items are glazed with aspic or
gelatin preparations according to
acceptable enterprise standards
2.3 Sauces and garnishes suitable for ala
carte and buffet food items are produced.
2.4 Meats are carved and served according
to enterprise standards.
2.5 Hot and cold foods are served and
presented according to health and
hygiene regulations.
2.6 Portion control is applied to minimize
wastage and maximize profit.
2.7 Food items are attractively and tastefully
arranged and presented to maximize
appeal.
2.8 Desserts suitable for ala carte and buffet
presentation are prepared and produced
using standard and/or enterprise recipes
3. Store ala carte and buffet items 3.1 Store ala carte and buffet items
hygienically and correctly before and
after the service time, at a safe
temperature.
3.2 Proper portioning for storage must be
undertaken, together with dates to
facilitate “first in, first out” procedures.
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RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations.
Ala carte and buffets may be associated with functions, special occasions and
celebrations, breakfast, lunch or dinner service.
Food items for ala carte and buffets may be derived from classical or contemporary
recipes and from varying ethnic origins.
VARIABLE RANGE
May include but not limited to:
1. Ala carte food
1.1 Selection of hot and cold dishes
1.2 Appetizers, entrees, salads, desserts
1.3 Meats, poultry, fish, small goods, salads and
cheeses
2. Buffet food May include but not limited to:
2.1 Selection of hot and cold dishes
2.2 Glazed foods, galantines, forcemeats
2.3 Meats, poultry, fish, small goods, salads,
cheeses
2.4 Dessert and pastry (hot and cold) items
3. Centerpieces & decorations May Include but not limited to:
3.1 Floral arrangements
3.2 Fruits & vegetable display
3.3 Special theme items
3.4 Candles
3.5 Special Occasion cakes
3.6 Glassware & service ware
3.7 Ice, fruits or vegetable, chocolate salt or
margarine carvings
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EVIDENCE GUIDE
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5. Method of Competency may be assessed through:
Assessment 5.1 Direct observation of the candidate preparing food for
buffets.
5.2 Sampling of buffet items prepared by the candidate.
5.3 Written or oral questions to test knowledge about
suitable items for buffets, food safety issues.
5.4 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by the
candidate.
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UNIT OF COMPETENCY: PLAN AND CONTROL MENU-BASED CATERING
UNIT DESCRIPTOR : This unit deals with the basic planning, preparing and
controlling of menu-based catering within established
enterprise systems.
PERFORMANCE CRITERIA
ELEMENT
Bold and italicized terms are elaborated in the
Range of Variables
1. Plan and prepare menus 1.1 Enterprise and/or customer requirements are
identified for menus.
1.2 Menu items are determined according to the
different menu planning considerations.
1.3 Costs of menu items are established and
compliance is ensured with enterprise costing
constraints.
1.4 Menus are prepared as required by the
enterprise, type of cuisine or particular situation
1.5 Menus are organized and written using:
Terminology appropriate to the market and
style of menu.
Item descriptions which promote menu items.
2. Control menu-based catering 2.1 Appropriate catering control systems are
selected and used according to enterprise
requirements.
2.2 Production schedules are planned giving
consideration to menu constraints, available
equipment, expertise of labor and available time.
2.3 Labor costs are controlled considering the
roster, scheduling, award conditions and rates.
2.4 Product utilization and quality is optimized
through the application of portion control and
effective yield testing.
2.5 Stock control measures are applied by following
correct receiving and storing procedures
2.6 Security procedures in food production and
storage areas are applied to minimize risks of
theft, damage or loss.
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PERFORMANCE CRITERIA
ELEMENT
Bold and italicized terms are elaborated in the
Range of Variables
3. Practice portion control 3.1 Correct portioning activities are identified
through
Weight
Volume
Count
3.2 Correct tools portioning are calculated and
used.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations.
VARIABLE RANGE
1. Types of menus May include but not limited to:
1.1 Menus may be classified according to how
food items are offered and priced:
Table d’hote (Selective or Non-Selective)
A la carte
1.2 Menus may be classified according to how
often they are changed
Cyclical
Fixed menu
Day’s menu
1.3 Menus may be based on meal types
Breakfast
Lunch
Dinner
Snack
1.4 Menus may be utilized for
Function
Buffet
Ala carte
1.5 Types of menus
Classical
Modern
Ethnic
2. Menu planning concerns May include but not limited to:
2.1 Balance in the variety of cooking method,
colors, tastes and food textures
2.2 Nutritional values
2.3 Seasonal availability
2.4 pricing versus cost
2.5 popularity index
2.6 Results of sales analysis and customer
feedback.
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3. Catering control systems May include but not limited to:
3.1 Production planning sheets
3.2 Sales analysis forms
3.3 Daily kitchen reports
3.4 Wastage sheets
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EVIDENCE GUIDE
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6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA’s
accredited assessment center
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY: ORGANIZE BULK COOKING OPERATIONS
UNIT DESCRIPTOR : This unit deals with the organizational process required to
organize bulk-cooking operations. It covers those
operations where food is provided to large numbers of
people and where food production systems are utilized
rather than food being prepared in a la carte situation.
1. Plan kitchen operations for 1.1 Quantities are determined and accurately
bulk cooking calculated according to recipes and
specifications.
1.2 Food items are ordered in correct quantities for
requirements.
1.1 A mise en place list, which is clear, complete
and appropriate to the situation, is prepared for
food equipment.
1.4 A work schedule and workflow plan is designed
for the relevant section of kitchen to maximize
teamwork and efficiency.
2. Organize production of bulk 2.1 Operation and service of orders are organized
cooking menus for the relevant section of the kitchen to enable
smooth workflow and to minimize delays.
2.2 The sequence of dishes is controlled to enable
smooth workflow and minimize delays.
2.3 Quality control is exercised in all stages of
preparation with focus on design, eye appeal
and portion size.
2.4 Appropriate receiving, storing and cleaning
procedures are established and correctly
followed.
3. Select systems for bulk 3.1 Appropriate food production systems are
cooking selected for bulk cooking according to relevant
factors.
3.2 Appropriate equipment is identified to assist
production and cooking operations.
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ELEMENT PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations. The following explanations identify how this may be applied in different
workplaces, sectors and circumstances.
The selection of food production systems refers to the selection of systems already
installed in an enterprise.
VARIABLE
RANGE
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EVIDENCE GUIDE
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5. Method of Competency may be assessed through:
Assessment 5.1 Evaluation of reports prepared by the candidate detailing
the processes used for an actual bulk cooking operation
including key factors for success and lessons to be learned
for future operations.
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UNIT OF COMPETENCY: PREPARE PATES AND TERRINES
UNIT DESCRIPTOR : This unit deals with the specialist skills and knowledge,
skills, behavior and motivations required to prepare
pates and terrines.
1. Prepare pates and terrines 1.1 A range of pates and terrines are prepared
according to standard recipes.
1.2 Appropriate ingredients are selected for
production of pates and terrines.
1.3 Lining of moulds for pates and terrines are
prepared using suitable ingredients.
1.4 A range of binding agents and processes are
used in the preparation of basic forcemeat.
1.6 A range of pastries suitable for pate en croute
are prepared and correctly handled to ensure
high quality and attractive presentation.
1.7 Specialized equipment and machinery for
making pates and terrines are correctly and
safely operated according to manufacturer’s
instructions.
2. Present pates and terrines 2.1 Pates and terrines are attractively presented for
various uses including, but not limited to
appetizers, entrees or buffets.
2.1 Pates and terrines are appropriately decorated
giving consideration to contemporary tastes,
color presentation and eye appeal.
3. Develop new recipes 3.1 Recipes for pates and terrines are developed
using a range of suitable products giving
consideration to tastes and presentation.
3.2 New recipes for pates and terrines are tested for
taste, yield and customer acceptance.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations. The following explanations identify how this may be applied in different
workplaces, sectors and circumstances
Pates and terrines refer to any edible food that has been ground or pureed to a paste
and set and/or baked in a container or mould. They can be made from a range of
ingredients including meats, poultry, game, seafood, fruits and vegetables. Terrines
are generally of a coarser consistency than pates and are baked in a pot (a terrine)
after which they are named. Pates en croute are pates or terrines that have been
baked in a pastry casing.
A variety of pates and terrines must be made. They can either be classical or
modern, and varying in ethnic and cultural origins. A variety of new recipes for pates
and terrines must also be produced.
VARIABLE RANGE
1. Pates and terrines
May include but not limited to spreadable pastes
made from
1.1 meat
1.2 vegetables
1.3 fish
1.4 fruits
2. Appropriate ingredients for May include but not limited to:
making pates, pâtés en croute 2.1 Dairy foods
and terrines 2.2 Vegetables
2.3 Offal, livers
2.4 Poultry
2.5 Game
2.6 Veal, ham and port
2.7 Fish and shellfish
2.8 Filipino native game,
2.9 Fruits and fruit products
3. Appropriate ingredients for lining May include but not limited to:
moulds 3.1 Pork fat
3.2 Pork caul
3.3 Vegetables
3.4 Pastry
3.5 Skins
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4. Basic forcemeat May include but not limited to:
4.1 stuffing
4.2 mixtures of raw or cooked ingredients, chopped
or minced or ground, used to stuff eggs, fish,
poultry, game, meat vegetables or pasta.
4.3 three main types of forcemeat are
those made with meat, game or poultry
those made with fish,
those made with vegetables.
5. Equipment for making pates and May include but not limited to:
terrines 5.1 Bowl cutters or food processors
5.2 Food mills and blenders
5.3 Mincers
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EVIDENCE GUIDE
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5. Method of Competency may be assessed through:
7 Assessment 5.1 Direct observation of the candidate using techniques to
prepare pates and terrines.
5.2 Sampling of pates and terrines, cookery techniques,
equipment and food hygiene.
5.3 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by the
candidate.
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY: PLAN, PREPARE AND DISPLAY BUFFET
UNIT DESCRIPTOR : This unit deals with the advanced skills and knowledge
required to design, plan, prepare and display a buffet
creatively.
1. Plan and design a buffet 1.1 Total concept, food items and displays are
designed as required, in consultation with
customers and other relevant personnel.
1.2 Buffets are planned according to the required
theme or occasion, in consultation with
customers and other relevant personnel.
1.3 An appropriate range and quantity of food items
are selected and organized giving consideration
to quality and price according to the enterprise or
customer requirements.
2. Prepare for the buffet 2.1 Appropriate service equipment, service ware and
linen are selected to display food and
decorations.
2.2 Tables and service points are planned and
arranged so they are suitable for buffet display
and service according to establishment
requirements, occasion and efficient safe
customer/staff accessibility.
2.3 Food presentation is prepared or organized with
artistic flair and according to establishment
standards or customer requirements.
2.4 Appropriate and attractive decorations and
centerpieces are selected and prepared or
organized as required.
2.5 All preparations and arrangements for buffet are
coordinated to all concerned individuals.
3. Display food items. 3.1 Food items are displayed with a sense of artistry
to create customer appeal.
3.2 Garnishes and accompaniments are used to
enhance taste and appeal.
3.3 Buffet service is supervised to ensure that food
items are replenished and that the total display
remains neat and attractive.
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ELEMENT PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
4. Present buffet in a safe and 4.1 Potential health problems through cross-
hygienic manner contamination and food spoilage are identified
and appropriate preventive measures are taken
to eliminate these risks.
4.2 Food on display is kept at temperature levels as
prescribed by legislation.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations. The following explanations identify how this may be applied in different
workplaces, sectors and circumstances.
Buffets may be associated with various occasions and situations. They may be
indoors or outdoors.
VARIABLE RANGE
1. Various occasions May include but not limited to:
1.1 Functions
1.2 Parties
1.3 Special celebrations
1.4 Breakfast
1.5 Lunch
1.6 Dinner
2. Customer requirements May include but not limited to:
2.1 Selection of appropriate food and food items
2.2 Table arrangements
2.3 Service equipment
2.4 Linen
2.5 Decorations
2.6 Candles and lighting
2.7 Centerpieces
3. Decorations and centerpieces May include but not limited to:
3.1 Fruits
3.2 Vegetables
3.3 Flowers and plants
3.4 Salt
3.5 Ice
3.6 Bread
3.7 Chocolate
3.8 Sugar
3.9 Decorated cakes and display cakes
3.10 Margarine
4. Concerned individuals May include but not limited to:
4.1 Customers/Client or Organizer
4.2 Supervisors and managers
4.3 Display artists and decoration wholesalers
4.4 Interior designers and decorators
4.5 Other cooks and chefs
4.6 Service staff
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EVIDENCE GUIDE
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UNIT OF COMPETENCY: SELECT, PREPARE AND SERVE SPECIALIZED
FOOD ITEMS
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required to
plan, prepare and present food items at an advanced
and specialized level, using a variety of non-standard
food items and the related specialized techniques. It
covers the preparation and service of specialty cuisines
as part of a general menu as well those offered by
enterprises which specialize in particular menu items.
1. Select specialized food items 1.1 Suitable suppliers of specialized food items are
sourced as required.
1.2 Suppliers are selected taking into consideration
the quality and price of products and enterprise
requirements.
1.3 Appropriate purchasing and storage
procedures are practiced to minimize wastage.
2. Plan menus and/or 2.1 Specialized menus and menu items are
promotional strategies planned to meet enterprise and customer
requirements and appropriate balance or
integration with other items is achieved.
2,2 Menus or promotional strategies are
developed to incorporate or focus on
specialized food items.
2.2 Menu items are priced to achieve satisfactory
profit levels and satisfy enterprise
requirements.
2.3 Seasonal availability is taken into account
when developing menus and promotional
strategies.
2.4 New menu items or dishes are created using
specialized foods and taking into consideration
the characteristics of varieties of food items,
eating characteristics and taste.
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ELEMENT PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
3. Prepare and present (dishes 3.1 Specialized food items are prepared ensuring
using) specialized food items appropriate flavor combinations, aesthetic
characteristics and taste.
3.2 Dishes are cooked in a variety of styles as
required by the menu, enterprise, customer
preferences.
3.3 Food items are appropriately presented to
maximize appeal.
3.4 Foods are preserved where appropriate, using
suitable techniques.
4. Implement hygienic and safe 4.1 Potential hygiene and safety problems are
practices identified and appropriate preventative
measures are taken to eliminate risk in the
preparation of specialized food items.
4.2 Specialized food items are stored hygienically
and correctly.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations. The following explanations identify how this may be applied in different
workplaces, sectors and circumstances.
VARIABLE RANGE
1. Specialized food items May include but not limited to:
1.1 Meats, poultry, and game other than lamb,
beef, pork and chicken.
1.2 Offal and specialist meat products
1.3 Unusual fish, shellfish and other foods from
sea or fresh water.
1.4 Aromatics, flavorings, spices and herbs.
1.5 Seeds and nuts
1.6 Fungi
1.7 Preserves, condiments and accompaniments
1.8 Commodities from ethnic cuisines and cultural
tradition such as Mexican, Asian, Middle East
1.9 Fruits, vegetables, flowers and salad items
1.10 Aquatic plants such as seaweeds
1.11 Specialist cheeses and dairy products
1.12 Bush foods and native Philippine ingredients
1.13 Specialist cakes, pastries, bread, desserts,
preserves and sweets
2. Promotional Strategies May include but not limited to:
2.1 Menus
2.2 “specials” lists
2.3 blackboards
2.4 fliers and pamphlets
2.2 media releases
3. Specialized preparation and May include but not limited to:
cooking 3.1 Marinating, coating
3.2 Tenderizing
3.3 Hanging of meat, poultry and game
3.4 Preserving: Drying, salting, pickling, smoking
(hot and cold)
3.5 Techniques such as cooking on salt, using
special ovens and cooking utensils
3.6 Earth oven cooking
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TR – Commercial Cooking NCIII Promulgated April 2007
VARIABLE RANGE
4. Preventative measures May include but not limited to:
4.1 Identifying and discarding poisonous or non-
edible parts of food items.
4.2 Safe handling of food items with potential for
injury, such as spines and thorns
4.3 Using particular cooking techniques to maximize
quality and appeal
4.4 Safe and hygienic operation of food preparation
equipment.
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EVIDENCE GUIDE
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY: SELECT, PREPARE AND SERVE SPECIALTY
CUISINES
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required in
the preparation and service of a range of specialized
items offered by enterprises which specialize in
particular cuisine style.
1. Plan specialized cuisine 1.1 Authentic menus and menu items are planned
for a specialized cuisine to meet enterprise
and customer requirements.
1.2 Seasonality and general availability of
ingredients are taken into account when
developing menus and choosing menu items.
1.4 Menu items are priced to achieved satisfactory
profit levels and satisfy enterprise
requirements.
1.5 Menus and promotional materials are developed
to focus on menu items within a specialized
cuisine.
1.6 Décor and setting are planned according to
specialized cuisine, cultural considerations and
enterprise focus.
1.7 Price menu items to achieve satisfactory profit
levels and satisfy enterprise requirements.
1.8 Develop menus or promotional materials to focus
on menu items within a specialized cuisine.
1.9 Plan décor and setting according to specialized
cuisine, cultural considerations and enterprise
focus.
2. Select and purchase food for 2.1 Select menu items which are appropriate to
menu items. the cuisine styles, taking into consideration
quality, price, seasonal availability and
enterprise requirements.
2.2 Source suitable suppliers of standard and
specialized food items required.
2.3 Select suppliers according to quality, price and
enterprise requirements.
2.4 Minimize wastage through appropriate
purchase and storage, taking into account any
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ELEMENT PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
special requirements.
3. Select and use equipment 3.1 Identify and use specialized utensils, and
and techniques for cooking equipment to produce authentic menu
preparation, cooking and items.
service 3.2 Use appropriate presentation methods and
utensils, according to the style and
requirements of the cuisine.
3.3 Set and decorate tables according to cuisine
and enterprise requirements.
4. Prepare, cook and serve a 4.1 Prepare and cook a range of authentic menu
range of menu items items, typical of a specialized cuisine, using
preparation, cookery and service techniques in
keeping with the cuisine styles.
4.2 Observe steps, cultural requirements and
major issues in the preparation, cooking and
service or specialized cuisines.
4.3 Prepare appropriate accompaniments and
garnishes required for specific menu items.
4.4 Serve menu items in correct sequence, using
appropriate accompaniments and garnishes.
5. Implement safe and hygienic 5.1 Identify potential hygiene and safety problems
practices and take appropriate preventative measures to
eliminate risks in producing specialized
cuisines.
5.2 Store foods correctly according to health
regulations.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations. The following explanations identify how this may be applied in different
workplaces, sectors and circumstances.
Depending on the enterprise or the context, a range of authentic menu items must
be produced within a cuisine style, covering various categories of food such as
snacks, appetizers, main courses, palate fresheners, desserts and drinks.
VARIABLE RANGE
1. Specialized cuisine May include but not limited to:
1.1 Specialty or ethnic
1.2 Classical
1.3 Contemporary
1.4 National or regional
1.5 Vegetarian cuisines
2. Décor and setting May include but not limited to:
2.1 Furnishings and fittings
2.2 Color schemes
2.3 Lighting
2.4 Decorations
2.5 Live or music
2.6 Display of artworks
3. Specialized utensils May include but not limited to:
3.1 Utensils for preparation, cooking,
presentation, service and eating.
3.2 Ovens such as tandoors, wood-fired, earth
3.3 Smoking equipment
3.4 Finger bowls
3.5 Napkins
4. Preparation methods May include but not limited to:
4.1 Marinades and marinating
4.2 Combinations of spices and other
ingredients, providing authentic flavorings,
colors and textures.
4.3 Hanging and dressing of meat, poultry and
game
4.4 Preserving eg. Drying, salting, pickling,
smoking
4.5 Techniques such as cooking in salt, leaves,
paper and bark.
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TR – Commercial Cooking NCIII Promulgated April 2007
VARIABLE RANGE
6. Cultural requirements and major May include but not limited to:
issues 6.1 Prohibitions, sanctions and requirements
related to food items including food types,
combinations, origins, handling, preparation,
cooking and serving.
6.2 Consideration of required rituals related to
slaughter and preparation.
6.3 Cultural considerations such as
combinations of foods, serving sequence,
choices.
6.4 Required temperatures for different food
items.
6.5 Table height, orientation and seating.
6.6 Table decorations and setting
6.7 Special feast, national and other celebratory
days.
7. Appropriate accompaniments May include but not limited to:
7.1 Sauces and dressings
7.2 Condiments
7.3 Breads
7.4 Drinks
7.5 Staples such as rice, couscous, noodles
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EVIDENCE GUIDE
2. Underpinning 2.1
Cultural and historical background to the relevant
Knowledge cuisines including traditional settings, festivals,
ingredients, regional variations, religious and cultural
customs, traditions and sanctions.
2.2 The effects of methods of preparation and cooking on
the flavor and appearance of menu items in a
specialized cuisine.
2.3 Culinary terms used to describe specialized menu items
and equipment.
3. Underpinning Skills 3.1 Advanced preparation and cooking techniques used in
specialized cuisine.
3.2 Principles and practices of hygiene.
3.3 Safe work practices.
4. Resource The following resources MUST be provided:
Implications 4.1 Use of a wide range of suitable ingredients for making a
variety of menu items within a specialized cuisine.
4.2 Demonstration of skills within a fully equipped
operational commercial kitchen (including industry-
current and any specialized equipment) and on more
than one occasion.
4.3 Industry-realistic ratios of kitchen staff to customers.
4.4 Preparation of menu items for customers within typical
workplace time constraints.
5. Method of Competency may be assessed through:
Assessment 5.1 Direct observation of the candidate preparing and
cooking food items for a specialized cuisine.
5.2 Sampling of food items prepared by the candidate.
5.3 Case studies to plan and prepare items from a
specialized cuisine to meet particular needs.
5.4 Written or oral questions to test knowledge of menu
items in a specialized cuisine.
5.5 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by the
candidate.
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TR – Commercial Cooking NCIII Promulgated April 2007
6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA’s
accredited assessment center
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY: MONITOR CATERING REVENUE AND COSTS
UNIT DESCRIPTOR : This unit deals with the skills and knowledge required to
establish and monitor the costs involved in operating a
food service operation.
1. Establish and maintain 1.1 Appropriate basic systems for purchasing and
purchasing and ordering ordering are established and implemented to
system maximize quality and minimize costs and
wastage.
1.2 Systems for storing food items are established
and maintained to avoid deterioration,
wastage, theft and spoilage.
1.3 Stock records are systematically and regularly
updated following established standard
operational procedures.
2. Establish and maintain a 2.1 Departmental and operational income
financial control system statements are prepared as per established
standard operational procedures.
2.2 Budget forecasts are determined within
defined fiscal periods and any variations are
adequately explained.
2.3 Financial records updated and effectively
utilized.
3. Maintain a production control 3.1 Food control and production schedules are
system developed and maintained to maximize
efficiency and minimize waste.
3.2 Work flows and staff rostering is designed to
minimize unit labor cost.
3.3 Daily sales are accurately monitored to make
timely adjustments to menus to reflect
customer preferences.
4. Select and utilize technology 4.1 Appropriate computer systems and
business machines are selected and utilized
for ease and efficiency.
4.2 Appropriately software is selected according
to the needs of the establishment.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations. The following explanations identify how this may be applied in different
workplaces, sectors and circumstances.
Control systems may be computerized or manual and may cover stock control, on-
line purchasing, income and expenditure and summary reports of usage.
VARIABLE RANGE
1. Appropriate computer systems May include but not limited to::
11 and business machines 1.1 Point of sale systems such as cash registers.
1.2 Integrated computer-based systems
1.3 Calculators
1.4 Fax machines
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EVIDENCE GUIDE
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UNIT OF COMPETENCY: ESTABLISH AND MAINTAIN QUALITY CONTROL
UNIT DESCRIPTOR : This unit deals with the knowledge and skills required to
ensure that high standards of food quality are
established and maintained in a commercial kitchen
environment. These tasks are generally undertaken by
a qualified cook or chef who also has some supervisory
responsibilities.
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TR – Commercial Cooking NCIII Promulgated April 2007
RANGE OF VARIABLES
This unit applies to all hospitality and catering enterprises where food is prepared
and served such as restaurants, hotels, clubs, cafeterias and other catering
operations. The following explanations identify how this may be applied in different
workplaces, sectors and circumstances.
VARIABLE RANGE
1. Quality procedures May include but not limited to:
1.1 Formal audits against enterprise quality
standards and requirements.
1.2 Feedback from colleagues and customers
1.3 Reviews of costs and revenues
2. Types of quality procedures May include but not limited to:
2.1 Manual
2.2 Computer-based
3. Quality data 3.1 Enterprise requirements
3.2 practice
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EVIDENCE GUIDE
2. Underpinning 2.1 The role of quality control in the kitchen and its link to
Knowledge overall business performance and profitability.
2.2 Features and benefits of different quality control
mechanisms used in commercial kitchens.
2.3 Key areas for monitoring quality.
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TR – Commercial Cooking NCIII Promulgated April 2007
UNIT OF COMPETENCY: APPLY COOK-CHILL-FREEZE PRODUCTION
PROCESSES
1. Ensure goods received 1.1 Delivered goods are checked to ensure correct
conform to the appropriate quantities, acceptable use-by dates and
food hygiene and health temperature.
standards 1.2 Temperature check results are recorded
according to enterprise procedures.
1.3 Stock is moved quickly to freezer storage,
ensuring that freezer doors are not left open
for extended periods of time.
1.4 Freezer temperatures are checked and
recorded daily, according to enterprise
procedures.
1.5 Breaches of established enterprise standards
and procedures concerning receipt of goods,
temperature checks, and stock quality are
reported following required enterprise
procedures.
1.6 Stock is rotated on a “first in-first out” basis to
ensure consumption by use-by dates and
avoid wastage.
2. Prepare and cook food to 2.1 Raw food and ingredients are checked for
meet industry safety potential deterioration prior to preparation.
standards 2.2 Food is cooked to specified internal
temperatures.
2.3 Microbiological and chemical changes are kept
within safe tolerances.
2.4 Quality of food is maintained at the optimum
level in terms of taste and appearance.
2.5 Food is portioned and packaged following
required procedures and using correct
containers for freezing where necessary.
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ELEMENT PERFORMANCE CRITERIA
Bold and italicized terms are elaborated in the Range of
Variables
3. Chill cooked food 3.1 Time and temperature standards are met for blast
and water-bath chilling.
3.2 Food quality is maintained throughout the chilling
process.
flow.
8.4 Rethermalization or re-heating procedures are
followed in accordance with manufacturer’s
recommendations, oven type, loading
procedures and other established procedures
of the enterprise.
8.5 Product temperature is checked and recorded in
accordance with enterprise procedures.
8.6 Thermometers are cleaned between temperature
checks of each food item.
8.7 Fully frozen food is reheated where required in
emergencies, in accordance with enterprise
procedures and food safety standards.
9. Maintain and serve re-heated 9.1 Re-heated food is safely transferred to heated
food bain-marie.
9.2 Food temperature is maintained at 70oC.
9.3 Warm holdings are minimized.
9.4 Portion control and serving procedures of the
enterprise are followed.
9.5 Food items are served or delivered at
temperatures which comply with food safety
standards, enterprise policy and client
preferences.
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RANGE OF VARIABLES
This unit applies to all hospitality and catering operations where food and related
services are provided such as hotels and restaurants, cafeterias, kiosks, canteens,
cafes, educational institutions, health establishments, defense forces, corrective
services, residential catering, in-flight and other transport catering, events catering
and private catering
Hazard Analysis and Critical Control Points (HACCP) is a food safety program which
is commonly used in the food and hospitality industry to ensure food and production
methods are safe and hygienic and comply with food regulations and legislation.
The system identifies particular high-risk points which need to be covered by clear
policies, procedures and quality checks. It is a requirement in most LGU’s that all
enterprises where food is either produced or served, have in place a food safety
plan, which is usually based on HACCP but may also may be based on another
system.
VARIABLE SCOPE
May include but not limited to:
1. Food
1.1 Bulk foods
1.2 Plated meals
1.3 Sous-vide products
1.4 Meals-on-wheels
1.5 Take-away meals
May include but not limited to:
2. Appropriate methods for
2.1 Use of chillers
thawing 2.2 Use of cool rooms
2.3 Use of refrigerators
May include but not limited to:
3. Re-thermalization
3.1 Low heat convection
3.2 Infra-red radiation
3.3 Microwave
3.4 Water bath
3.5 Kettle
3.6 Combination convection ovens
May include but not limited to:
4. Re-heating procedures
4.1 Low heat convection
4.2 Infra-red radiation
4.3 Microwave
4.4 Water bath
4.5 Kettle
4.6 Combination convection ovens
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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:
Competency 1.1 Demonstrated observance of Hazard Analysis and
Critical Control Points (HACCP) or other food safety
program requirements during the entire cook-chill-freeze
cycle.
1.2 Demonstrated ability to operate cook-chill-freeze system
and equipment.
1.3 Demonstrated ability to produce, package, store,
rethermalize and serve food items prepared.
1.4 Demonstrated knowledge of occupational health and
safety and food hygiene regulations.
2. Underpinning 2.1 Temperature specifications for the maintenance of food
Knowledge safety and quality in the cook-chill-freeze process.
2.2 Freezing and storage requirements in specific relation to
cook-chill-freeze.
2.3 Health and safety, food safety and hygiene requirements
of particular relevance to cook-chill-freeze.
2.4 HACCP principles.
3. Underpinning 3.1 Principles and methods of cookery, including preparation
Skills and cooking techniques for all major food groups.
3.2 Conducting temperature checks and recording data.
3.3 Features of cook-chill-freeze systems and procedures
for using cook-chill-freeze equipment.
4. Resource The following resources MUST be provided:
Implications 4.1 Demonstration of skills using suitable cook-chill-freeze
equipment and real food items.
4.2 Production of a multiple cook-chill-freeze food items to
meet differing needs.
4.3 Preparation of cook-chill-freeze food items within typical
work time constraints.
5. Method of Competency may be assessed through:
Assessment 5.1 Direct observation of the candidate using cook-chill-
freeze equipment.
5.2 Sampling of cook-chill-freeze items prepared by the
candidate.
5.3 Written or oral questions to test knowledge of suitable
items for cook-chill-freeze systems, hygiene issues
related to cook-chill-freeze systems and specifications
and procedures for cook-chill-freeze.
5.4 Review of portfolios of evidence and third party
workplace reports of on-the-job performance by the
candidate.
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6. Context for 6.1 Assessment may be done in the workplace or in a
Assessment simulated workplace setting (assessment centers)
6.2 Assessment activities are carried out through TESDA’s
accredited assessment center
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SECTION 3 TRAINING STANDARDS
These guidelines are set to provide the Technical and Vocational Education
and Training (TVET) providers with information and other important requirements to
consider when designing training programs for COMMERCIAL COOKING NC III.
BASIC COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Lead 1.1 Communicate information Group Observation
workplace discussion Interviews
about workplace processes.
communication Role Play
1.2 Lead workplace Brainstorming
discussions.
1.3 Identify and communicate
issues arising in the
workplace
2. Lead small 2.1 Provide team leadership. Lecture Demonstration
teams 2.2 Assign responsibilities Demonstration Case studies
among members. Self-paced
2.3 Set performance expectation (modular)
for team members.
2.4 Supervise team performance
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Unit of Assessment
Learning Outcomes Methodology Approach
Competency
3. Develop and 3.1 Identify relevant information Direct Written test
practice in planning negotiations observation Practical/
negotiation 3.2 Participate in negotiations Simulation/role performance
skills 3.3 Document areas for playing test
agreement Case studies
4. Solve 4.1 Explain the analytical Direct Written test
workplace observation Practical/
techniques.
problem Simulation/role performance
related to 4.2 Identify the problem. playing test
work activities 4.3 Determine the possible Case studies
cause/s of the problem.
5. Use 5.1 Identify mathematical tools Direct Written test
mathematical and techniques to solve observation Practical/
concepts and problem Simulation/role performance
techniques 5.2 Apply mathematical playing test
procedures/solution Case studies
5.3 Analyze results
6. Use relevant 6.1 Identify appropriate Direct Written test
technologies technology observation Practical/
6.2 Apply relevant technology Simulation/role performance
6.3 Maintain/enhance relevant playing test
technology Case studies
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COMMON COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Roster staff 1.1 Develop and implement Discussion Observation
staff rosters Case study Interview
Written test
1.2 Maintain staff records
2. Control and 2.1 Maintain stock levels and Discussion Written test
order stock Lecture Review of
records
Simulation documents
2.2 Process stock orders
2.3 Minimize stock losses
2.4 Follow-up orders
2.5 Organize and administer
stocks
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CORE COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Plan and 1.1 Plan ala carte and buffet Lecture/ Written Test
prepare food items Discussion Practical Test
for ala carte 1.2 Prepare, produce and Demonstration (i.e Mise-en-
and buffets present foods for ala carte Hands-on place, Work
and buffets Video Viewing Techniques,
1.3 Store ala carte and buffet Hygiene and
items Sanitation,
Sensory
Evaluation,
Plating and
Presentation,
Portion Size)
Observation in
Laboratory
Oral
Questioning
2. Plan and 2.1 Plan and prepare menus Lecture/ Written Test
control menu- 2.2 Control menu-based catering Discussion Practical Test
based 2.3 Practice portion control Demonstration (i.e Mise-en-
catering Hands-on place, Work
Video Viewing Techniques,
Hygiene and
Sanitation,
Sensory
Evaluation,
Plating and
Presentation,
Portion Size)
Observation in
Laboratory
Oral
Questioning
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Unit of Assessment
Learning Outcomes Methodology
Competency Approach
3. Organize bulk 3.1 Plan kitchen operations for Lecture/ Written Test
cooking bulk cooking Discussion Practical Test
operations 3.2 Organize production of bulk Demonstration (i.e Mise-en-
cooking menus Hands-on place, Work
3.3 Select systems for bulk Video Viewing Techniques,
cooking Hygiene and
3.4 Use preparation and cooking Sanitation,
techniques appropriate to the Sensory
bulk cooking system Evaluation,
Plating and
Presentation,
Portion Size)
Observation in
Laboratory
Oral
Questioning
4. Prepare pates 4.1 Prepare pates and terrines Lecture/ Written Test
and terrines 4.2 Present pates and terrines Discussion Practical Test
4.3 Develop new recipes Demonstration (i.e Mise-en-
Hands-on place, Work
Video Viewing Techniques,
Hygiene and
Sanitation,
Sensory
Evaluation,
Plating and
Presentation,
Portion Size)
Observation in
Laboratory
Oral
Questioning
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Unit of Assessment
Learning Outcomes Methodology
Competency Approach
5. Plan, prepare 5.1 Plan and design a buffet Lecture/ Written Test
and display a 5.2 Prepare for the buffet Discussion Practical Test (i.e
la carte and 5.3 Display food items Demonstration Mise-en-place, Work
buffet 5.4 Present buffet in a safe Hands-on Techniques, Hygiene
and hygienic manner Video Viewing and Sanitation,
Sensory Evaluation,
Plating and
Presentation, Portion
Size)
Observation in
Laboratory
Oral Questioning
6. Select, 6.1 Select specialized food Lecture/ Written Test
prepare and items Discussion Practical Test (i.e
serve 6.2 Plan menus and/or Demonstration Mise-en-place, Work
specialized promotional strategies Hands-on Techniques, Hygiene
food items 6.3 Prepare and present Video Viewing and Sanitation,
(dishes using) Sensory Evaluation,
specialized food items Plating and
6.4 Implement hygienic and Presentation, Portion
safe practices Size)
Observation in
Laboratory
Oral Questioning
7. Select, 7.1 Plan specialized cuisine Lecture/ Written Test
prepare and 7.2 Select and purchase Discussion Practical Test (i.e
serve food for menu items Demonstration Mise-en-place, Work
specialty 7.3 Select and use Hands-on Techniques, Hygiene
cuisines equipment and Video Viewing and Sanitation,
techniques for Sensory Evaluation,
preparation, cooking Plating and
and service Presentation, Portion
7.4 Prepare, cook and serve Size)
a range of menu items Observation in
7.5 Implement safe and Laboratory
hygienic practices Oral Questioning
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Unit of Assessment
Learning Outcomes Methodology
Competency Approach
8. Monitor 8.1 Establish and maintain Lecture/ Written Test
catering purchasing and ordering Discussion Practical Test
revenue and system Demonstration Observation in
costs 8.2 Establish and maintain Hands-on Laboratory
financial control system Video Viewing Oral
8.3 Maintain production control Questioning
system
8.4 Select and utilize technology
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3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students who wish to enter this training should possess the
following requirements:
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TOOLS EQUIPMENT COOKING UTENSILS
QTY QTY QTY
1 unit Meat slicer - small 5 pcs. Frying pan - small
Hand tools 1 unit Meat grinder 2 pcs. Frying pan - medium
1 pc. Apple corer 1 unit Meat chopper 1 pc. Frying pan - large
machine (optional)
3 pcs. Wire whisk - 1 unit Salamander, griller 1 pc. Colander - small
small
3 pcs. Wire whisk -
1 pc. Colander - medium
medium
3 pcs. Wire whisk –
5 pcs. Cutting board
heavy duty
5 pcs. Can opener Kitchen Furniture/ 1 pc. Fish poacher-
Accessories medium
3 pcs. Kitchen 5 units Preparation table 2 pcs. Casserole - small
scissors with sink (approx. 45”
x 28”)
3 pcs. Soup Ladle 3 1 unit Bain Marie - table 2 pcs. Casserole - medium
oz.
3 pcs. Soup Ladle 6 1 unit Working table 2 pcs. Wok - small
oz. (fabricated)
3 pcs. Soup Ladle 8 5 unit Condiment cabinet 2 pcs. Wok - medium
oz.
3 pcs. Soup Ladle 1 unit Washing sink 1 pc. Double boiler -
12 oz. medium
5 pcs. Kitchen spoon 1 unit Soak sink 4 pcs. Paellara
5 pcs. Kitchen spoon 2 unit Utility shelving 2 pcs. Glass rack
slotted
3 pcs. Kitchen fork 5 unit Stainless steel rack 1 pc. Soup cup rack
(5 shelves)
3 pcs. Carving fork 1 unit Steel rack 2 pcs. Plate rack
3 pcs. Pocket/pin 1 unit Utility cart
thermometer
5 pcs. Peelers TRAINING EQUIPMENT 10 pcs. Baking tray - small
5 pcs. Tenderizer, 1 unitOver head projector 10 pcs. Utility tray - stainless
medium
5 pcs. Skimmer, fine 1 unit Flip chart 2 pcs. Roasting tray
3 pcs. Wire Skimmer, 1 unit White board
TRAINING MATERIALS
small
CLEANING MATERIALS 25 pcs. Marker
4 pcs. Floor mops 25 pcs. Pencil
1 pc. Mop Squeezer 2 rms Bond paper
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TOOLS CLEANING MATERIALS MATERIALS
QTY QTY QTY
5 pcs. Skimmers 4 pcs. Broom (tambo) Meat
spider
3 pcs. Strainer, small, 2 pcs. Dust pan Beef
fine
3 pcs. Siever 5 pcs. Garbage bin (4 Pork
gals.)
2 pcs. Strainer, 2 pcs. Liquid soap Lamb
medium, fine dispenser
2 pcs. Paper towel
Tongs Poultry
dispenser
5 pcs. 8 inches
EQUIPMENT
3 pcs. 12 inches SAFETY Chicken
TOOLS 1 set First Aid Kit Duck
5 pcs. Turner, 3” x 6” 1 pc. Fire Extinguisher Turkey
5 pcs. Spatula Pigeon, etc.
5 pcs. Wooden
spoon
5 pcs. Parisienne
Seafood
spoon
5 pcs. Zester Fish
5 pcs. Piping bag Shellfish
5 sets Pastry tubes Crustacean
3 pcs. Strainer
Chinois - small Perishables
3 pcs. Strainer
Chinois - Vegetable
medium
3 pcs. Funnel - small Fruits
2 pcs. Funnel - Dairy products
medium
5 sets Measuring
Processed foods
spoon
5 sets Measuring cup Dry Goods (Groceries)
5 sets Measuring urn Sauces
Spices
Seasoning
Canned fruits
Canned vegetables
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TOOLS EQUIPMENT MATERIALS
QTY QTY QTY
Miscellaneous Dry Goods (Groceries)
1 pc. Ice cream Noodles
scoop
10 pcs. Cheese cloth Pasta
12 pcs. Serving spoon Rice
1 pc. Food mill Flour
3 pcs. Weighing Sugar
scale – 5 kgs.
5 pcs. Weighing Beans
scale – 1000
grams
TRAINING MATERIALS/
RESOURCES
Manuals
Books
Video (CD)
NOTE: Implementation of the training program can be made possible through a MOA between the
Training school and Industry for the use of the facilities. This is in response to the school
limitation on the high cost of equipment.
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3.5 TRAINING FACILITIES
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SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION
ARRANGEMENTS
4.2.1.1 Plan and prepare food for ala carte and buffets
4.2.1.2 Prepare pates and terrines
4.2.1.3 Plan, prepare and display a buffet
4.2.1.4 Select, prepare and serve specialized food items
4.2.1.5 Select, prepare and serve specialty cuisines
4.2.1.6 Establish and maintain quality control
4.3 After accumulation and submission of all COCs acquired for the
relevant units of competency comprising a qualification, an individual
shall be issued the corresponding National Certificate.
4.4 Assessment shall focus on the core units of competency. The basic
and common units shall be integrated or assessed concurrently with
the core units.
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4.5 The following are qualified to apply for assessment and certification:
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ANNEX A
COMPETENCY MAP - TOURISM Sector
(Hotels and Restaurants)
COMMERCIAL COOKING NC III
Clean and Prepare
maintain Receive and Prepare Prepare, Prepare vegetables,
Organize and Select,
kitchen store kitchen stocks, cook and appetizers Prepare fruits, eggs
prepare food prepare and
premises supplies sauces and serve food and salads sandwiches and starch
cook meat
soups for menus products
products
Observe
COMPETENCIES
Develop and Perform Provide Control and Train small Establish and
workplace Perform
update workplace and efective Roster staf order stock groups conduct
hygiene computer
COMMON
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DEFINITION OF TERMS
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18. Marinade – an apparel used in cooking to flavor and moisten foods, may be
liquid or dry. Liquid marinades are usually based on acidic ingredients, such as
wine or vinegar, dry marinades are usually salt-based.
19. Microwave – a method of meat transfer in which electro-magnetic waves
generated by a device called a magnetron penetrate food and cause the water
molecules in it to oscillate.
20. Mince – to chop into very small pieces
21. Mise-en-place – “Put in place”. The preparation and assembly of ingredients,
pans, utensils and plates or serving pieces needed for a particular dish or service
period
22. Panbroil – a cooking method similar to dry sautéing that simulates broiling by
cooking an item in a hot pan with little or no fat.
23. Panfry – a cooking method in which items are cooked in deep fat in a skillet over
medium heat; this generally involves more fat than sautéing or stir-frying but less
than deep-frying.
24. Pasta – noodles made from a dough of flour (often semolina), water and/or eggs.
This dough is kneaded, rolled and cut or extruded, then cooked by boiling
25. Poach – a method in which items are cooked gently in simmering liquid
26. Pressure steamer – a machine that steams food by heating water under
pressure in a sealed compartment, allowing the team to reach higher-than-boiling
temperature (212ºF/100ºC). The food is placed in a sealer chamber that cannot
be opened until the pressure has released and the steam properly vented from
the chamber.
27. Roast – a dry heat cooking method in which items are cooked in an oven or on a
spit over a fire
28. Sauté – a cooking method in which items are cooked quickly in a small amount
of fat in a pan on the range top.
29. Simmer – to main the temperature of a liquid just below boiling. Also, a cooking
method in which items are cooked in a simmering liquid.
30. Smoking – any of several methods for preserving and flavor foods by exposing
them to smoke. Methods include cold-smoking (in which smoked items are not
fully cooked), hot-smoking (in which the items are cooked), and smoke-roasting.
31. Steaming – a cooking method in which items are cooked in a vapor by boiling
water or other liquids.
32. Stew – a cooking method nearly identical to braising but generally involving
smaller pieces of meat and hence a shorter cooking time. Stewed items also
may be blanched, rather than seared, to give the finished product a pale color.
Also a dish prepared by using the stewing method.
33. Stir fry – a cooking method similar to sautéing in which items are cooked over
high heat, using little fat. Usually this is done in a wok and the food is kept
moving constantly.
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ACKNOWLEDGMENTS
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IWG - STANDARDS AND ASSESSMENT COMMITTEE
COMMERCIAL COOKING
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